Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of <i>Saccharomyces cerevisiae</i> in Wine Fermentation
The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two <i>Saccharomy...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2021-01-01
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| Серія: | Foods |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2304-8158/10/2/277 |
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